Effect of processing on polyphenols in butternut pumpkin(Cucurbita moschata)  

作　　者：Zihong Yang Linghong Shi Yunyang Qi Cundong Xie Wanrong Zhao Colin J.Barrow Frank R.Dunshea Hafiz A.R.Suleria 

机构地区：[1]School of Agriculture and Food,Faculty of Veterinary and Agricultural Sciences,The University of Melbourne,Parkville,VIC,3010,Australia [2]Ezy Chef Pty Ltd,Broadmeadows,3047,VIC,Australia [3]Centre for Chemistry and Biotechnology,School of Life and Environmental Sciences,Deakin University,Waurn Ponds,VIC,3217,Australia [4]Faculty of Biological Sciences,The University of Leeds,Leeds,UK

出　　处：《Food Bioscience》2022年第5期677-689,共13页食品生物科学（英文）

基　　金：Ezy Chef Pty Ltd,Australia under the project theme of“In vitro digestion model for plant proteins;blended food product analysis”and supported by the AusIndustry Entrepreneurs’Programme“Innovation Connections Grant(TCG00175)”;Also,supported by the University of Melbourne under the“McKenzie Fellowship Scheme”(Grant No.UoM-18/21);“Collaborative Research Development Grant(Grant No.UoM-21/23)”;the Faculty of Veterinary and Agricultural Sciences,the University of Melbourne,Australia.Dr Hafiz Suleria is the recipient of an“Australian Research Council-Discovery Early Career Award”(ARC-DECRA-DE220100055)funded by the Australian Government.

摘　　要：Pumpkin(Cucurbita moschata)is consumed worldwide with a diverse array of phytochemicals,including phenolics,that have therapeutic properties such as anti-inflammatory,antibacterial,antioxidant,and neuroprotective effects.Nevertheless,detailed information on polyphenol content in pumpkin processing is still limited.Therefore,the present work aimed to investigate the changes in polyphenol content and their antioxidant potential during pumpkin processing,followed by their comprehensive characterization and quantification using liquid chromatography electrospray ionization quadrupole time-of-flight mass spectrometry(LC-ESI-QTOF-MS/MS)and high-performance liquid chromatography-photodiode array(HPLC-PDA).The antioxidant results showed that pumpkins’seeds and skins(PSS)contained the highest total phenolic content(TPC,0.39 mg gallic acid equivalent mg/g)and total antioxidant capacity(TAC,0.35 mg ascorbic acid equivalent mg/g),respectively.However,separated pumpkin puree(SPP)had a higher total condensed tannins content(TCT,0.15 mg catechin equivalent mg/g).The LC-ESI-QTOF-MS/MS tentatively identified a total of 23 phenolic compounds present in the five pumpkin samples.Through HPLC-PDA quantification,the most abundant phenolic compounds were epicatechin(6.645μg/g)and catechin(6.146μg/g)detected in PSS.The comprehensive characterization and quantification of phenolics in processed pumpkins indicate the importance of pumpkins as a promising source of polyphenols with antioxidant properties.This study provides supportive information on the utilization of pumpkin phenolics in the food,pharmacological,and nutraceutical industries.

关 键 词：Phenolic compound Antioxidant activity Phenolic acids FLAVONOIDS LC-ESI-QTOF-MS/MS HPLC-PDA 

分 类 号：TS201.2[轻工技术与工程—食品科学]